Spicy Ginger Sesame Chicken Stir-Fry

Ingredients

• 170 g (½ cup)honey
• 80 ml (⅓ cup)low-sodium tamari (or low-sodium soy sauce)
• 1 tablespoon (about 4 cloves)minced fresh garlic
• 1 heaped tablespoonginger paste
• 1 teaspoon, or more or less to tastechilli paste, such as sambal oelek
• 1 teaspoon, or more to tastetoasted sesame oil
• 18 g (2 tablespoons), plus more to garnishsesame seeds
• 2egg whites
• 680 g (1½ pounds)skinless chicken breast halves
• 32 g (¼ cup)cornflour
• ¼ teaspoonwhite pepper
• A pinchkosher salt
• 60 ml (¼ cup), for fryingoil, such as avocado or extra-light olive oil
• 150 g (2 cups)small broccoli florets (about 1 head)
• 1 mediumyellow onion, chopped
• 1 largered pepper, deseeded and chopped
• 1 tablespooncornflour
• 1 tablespooncool water
• 570 g (3 cups), cookedjasmine rice
• To tastespring onions, sliced
• To tastefresh coriander, chopped

Instructions

1. 1

   Mix the sauce

   Combine the honey, tamari, garlic, ginger paste, chilli paste, sesame oil and sesame seeds for the sauce. Set it aside.

2. 2

   Coat the chicken

   In a medium bowl, whisk the egg whites until frothy. Add the chicken, 32 g (¼ cup) cornflour, a pinch of salt and the white pepper, then toss to coat.

3. 3

   Cook the broccoli

   Heat a wok or large frying pan over high heat and add 1 tablespoon of oil. When hot, add the broccoli and toss to coat. Cook for about 5–6 minutes, until caramelised, then transfer to a clean platter.

4. 4

   Cook the vegetables

   Add another 1 teaspoon to 1 tablespoon of oil to the wok. Once hot, add the onion and red pepper with a pinch of kosher salt. Toss and cook until softened but still firm, with caramelised edges, then transfer them to the platter with the broccoli.

5. 5

   Fry the chicken

   Reduce the heat to medium-high and add half the chicken to the hot wok, adding more oil if needed. Cook for 6–7 minutes before turning, then continue cooking until no longer pink. Transfer to a clean plate and repeat with the remaining chicken.

6. 6

   Thicken the sauce

   After the second batch of chicken is cooked, return the first batch to the wok and add the sauce. Bring it to a boil, then stir in a slurry made by mixing 1 tablespoon cornflour with 1 tablespoon cool water. Reduce the heat to medium and cook until the sauce thickens. Add the vegetables and sesame seeds.

7. 7

   Serve with rice

   Serve the chicken and vegetables over the cooked jasmine rice. Top with sliced spring onions, chopped coriander and extra sesame seeds if desired.

What is ginger sesame chicken stir-fry?

Stir-frying is a Chinese cooking technique in which ingredients are cooked quickly in a hot wok or pan. This home-style version combines chicken and vegetables with a sweet, spicy ginger-and-sesame sauce, then serves everything over jasmine rice.

The method cooks the ingredients in batches, helping the vegetables brown and the chicken cook without crowding the pan. A cornflour slurry thickens the sauce so it clings to the chicken and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 31g protein, 59g carbs, 15g fat.

The jasmine rice and honey provide much of the carbohydrate, while the frying oil and sesame seeds contribute fat. Chicken is the main source of protein. For a more balanced plate, serve a generous share of the broccoli and peppers alongside the rice and chicken.

The sauce ingredients

Sweet and savoury: Honey balances the tamari, while garlic and ginger give the sauce its aromatic base. Chilli paste brings heat; adjust its amount to suit your taste.

Sesame finish: Toasted sesame oil and sesame seeds add a nutty note. Keep the sesame oil measured at first, as its flavour can be pronounced.

Preparing the chicken

Egg-white coating: Whisking the egg whites until frothy helps the cornflour and seasonings coat the chicken pieces. Toss until each piece has a thin, even layer.

Batch cooking: Cook the chicken in two batches rather than filling the wok all at once. This gives the pieces room to cook and brown, and makes it easier to avoid steaming them.

Getting the vegetables right

Broccoli first: Cook the florets for about 5–6 minutes, tossing them in the hot oil. Look for browned edges while keeping the florets intact.

Onion and pepper: Cook these until softened but still firm, with some colour at the edges. Set the vegetables aside while the chicken cooks, then return them to the wok at the end.

Thickening and timing

Slurry: Mix the tablespoon of cornflour with the tablespoon of cool water before adding it to the boiling sauce. Stir as the sauce cooks over medium heat until it thickens.

Doneness: The recipe gives 6–7 minutes before turning each chicken batch; continue cooking until the chicken is no longer pink inside. Add the vegetables only after the sauce has thickened so they keep some firmness.

Serving the stir-fry

Jasmine rice makes a fragrant base for the sauce and vegetables. Spoon the chicken mixture over the rice so the sauce is spread through the serving.

Fresh finish: Sliced spring onions, chopped coriander and extra sesame seeds add freshness and texture. Add them just before serving.

Recipe notes & tips

• Prepare and chop all the ingredients before heating the wok, as the cooking stages move quickly.
• Use a large wok or frying pan so the broccoli and chicken have room to cook.
• Keep the chicken in two batches, as directed, and add extra oil only if the pan needs it.
• Taste the sauce before cooking and adjust the chilli paste to your preference.
• Mix the cornflour slurry just before adding it so the cornflour is evenly suspended.
• Have the cooked rice ready before you finish the sauce, so the stir-fry can be served hot.

Variations

• Adjust the heat: Use less chilli paste for a gentler sauce or add more to make it hotter.
• Swap the vegetables: Replace some of the broccoli or pepper with another quick-cooking vegetable.
• Use soy sauce: Choose low-sodium soy sauce instead of tamari, as offered in the ingredient list.
• Change the rice: Serve with another cooked rice variety if jasmine rice is unavailable.
• Finish with extra sesame: Scatter more sesame seeds over the dish just before serving.

Common mistakes to avoid

• Crowding the wok: The ingredients can steam rather than brown; cook them in the batches described.
• Overcooking the vegetables: They should be softened but still firm, so transfer them out once they reach that stage.
• Skipping the egg-white whisk: Whisk until frothy before coating the chicken so the coating starts evenly.
• Adding dry cornflour: Mix it with cool water first to make a smooth slurry for the sauce.
• Leaving the sauce unstirred: Stir as it thickens over medium heat to help it coat the chicken and vegetables evenly.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot in a pan or microwave, stirring partway through; add a small splash of water if the sauce has thickened too much.

Frequently asked questions